Monday, September 8, 2014

Recipe: Healthy Buttermilk Pancakes!

We love creative breakfast recipes and ideas. Breakfast bakes are a SIL must-have and creative oatmeal combinations or baked oatmeal concoctions make a regular appearance, however, sometimes you just have to stick to the classics.

Last week I decided I reaaaaaaallyy wanted Buttermilk Pancakes - but I wanted to create a healthier, gluten free version of the classic recipe...

So I headed to the shops with buttermilk on my shopping list and the next morning I got to work on my buttermilk pancakes. The first recipe was a little bit of a flop in this perfectionist's books.

I wanted light and fluffy pancakes, so I kept on working on the recipe and then I came up with the perfect one. Best of all, it's so easy to make!

These pancakes are super simple and make light, fluffy, ridiculously delicious pancakes that are also freezer friendly!

So let me give you the recipe! >>

Healthy Buttermilk Pancakes Recipe

serves 3-4 (makes 16 medium pancakes)

low fat, gluten free, lower sugar, no refined sugars

1 cup (120g) gluten free self raising flour

1/2 cup (60g) buckwheat flour

1 tsp baking soda

Pinch salt

1 cup buttermilk*

3/4 cup almond milk

1/4 cup (60g) unsweetened applesauce

2 tsp vanilla extract

1 egg

Optional: ~1-2 tbsp maple syrup/honey if you like your pancakes on the sweeter side**

Cook until bubbles form on the top of your pancakes then flip and cook until golden on the other side.

If your pancakes are browning too quickly, simply turn the heat down.

Repeat until all of your pancakes are cooked and serve!

We like our pancakes topped with a little bit of butter and maple syrup, but you can top them with whatever takes your fancy!

These pancakes also freeze really well - simply separate each pancake with a layer of baking paper and place in a ziplock bag, ensuring all of the air is removed from the bag. Defrost (we find they defrost best in the fridge overnight) and enjoy when ready!

*You may also make your own "buttermilk" by mixing 1 tsp apple cider vinegar with 1 cup of milk of your choice (I know almond and cow's milk work but I'm not sure about other milks), however, we definitely recommend using real buttermilk!

**We usually make our pancakes with no added sweetener in the mix and simply add butter and syrup (or jam/peanut butter/whatever) on top!

Search This Blog

Follow Us!

Southern In-Law?

I'm Kristy, twenty-five, a coeliac, major bookworm and married to my very own Southern Gentleman. We've gone from 10,000 miles apart to right beside one another - finally home in Australia together.

Southern In-Law covers everything in our lives - from our passion for healthy living to our journey of life, love, our wedding, allergy friendly recipes, book reviews, home decor, travel, a sprinkle of fashion and beauty and so much more - join us for the ride!

Get the latest Southern In-Law posts sent to your email!

Southern In Law is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com